Orange and Pistachio Filo Pastry
Votes: 2
Time: 4 hours 10 minutes
Complexity: easily
Quantity: 32 puff pastries
Complexity: easily
Quantity: 32 puff pastries
This dessert is made with pieces of filo dough instead of wheat flour, which are then blended in a food processor with almond paste, eggs, butter, and sugar. Orange blossom water infuses the pastry with a light citrus aroma that pairs beautifully with the vanilla sweetness. Bake the dessert whole and, while still warm, drizzle it with a hot orange-honey syrup with pistachios, then slice it into small cakes. They turn out sticky and moist, like baklava, soft on the inside and with a crisp, nutty crust on the outside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165g unsalted butter, melted and slightly cooled, plus extra for greasing the pan
- 200 g almond paste, broken into small pieces
- 2 large eggs + 2 egg yolks
- 1 cup of sugar
- 2 tbsp. orange blossom water
- 0.5 tsp baking powder
- 1/4 teaspoon salt
- 1/4 tsp vanilla extract
- 220g frozen filo pastry sheets, thawed and torn into pieces
- 3/4 cup freshly squeezed orange juice
- 1/4 cup honey
- 1 tbsp. freshly squeezed lemon juice
- 1/4 cup unsalted pistachios, finely chopped
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Recipes with similar ingredients: filo dough, almond paste, orange blossom water, Orange juice, lemon juice, honey, pistachios
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease the bottom and inside walls of a 22cm square baking pan with butter.
- Combine the almond paste, whole eggs, egg yolks, melted butter, and 1/4 cup sugar in a food processor. Process until smooth with a few small lumps of almond paste. Add 1 tablespoon orange blossom water, baking powder, salt, and vanilla extract; pulse. Add the phyllo dough pieces and pulse again until finely chopped. Spread the mixture evenly in the prepared pan.
- Bake until golden brown, 25-30 minutes.
Meanwhile, prepare the syrup.:
In a small saucepan, heat the orange juice, honey, lemon juice, the remaining 3/4 cup sugar, and the remaining 1 tablespoon orange blossom water over medium heat, stirring constantly, until the sugar and honey dissolve, about 5 minutes. Remove from heat and cover to keep warm. - Remove the pie pan from the oven and immediately pour the syrup over it; let it soak in for 15 minutes. Stir the pistachios into the remaining syrup and pour it over the pie, spreading the pistachios with a rubber spatula. Transfer to a wire rack and let cool completely in the pan, about 3 hours, tilting the pan occasionally to distribute the syrup. Slice the pie into diamonds.
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